Lemon strawberry

By VicentaLakin

Lemon strawberry
the most comfortful thing is to sleep until the natural midday, to have a nice brunch, to go to the neighborhood, to have family and friends at the dessert shop and to have a dessert that's satisfying in heart and stomach, and to introduce to you today, in particular, a very beautiful lemon strawberries, a beautiful appearance, and a taste of sour sweetness, which will make you love it. that's the formula i learned at school

Recipe Recommendations

  • flour 140g
  • soft butter 100g
  • powdered sugar 50g
  • salt 1g
  • raw hazelnut powder 50g
  • egg yolk 45G
  • baking powder 4g
  • green lemon of 8
  • eggs of 4
  • soft white sugar 170g
  • butter 60g
  • agar 1g
  • protein of 2
  • little strawberry
  • water 80g
  • glucose 50g
  • tomato red pigment appropriate amount
  • pistachio green pigment appropriate amount
  • Caramel pistachios several

Steps for Lemon strawberry

  • 1
    Step 1: Prepare the raw materials for the salvo. Step 2: Pour soft butter into the chef ' s egg tank. Step 3: Add salt, thallium powder and sugar powder。
  • 2
    Step 4: Combination of the raw materials with a cook ' s machine, with care not to be too long, to avoid the swelling of the noodles. Step 5: Stop the cook ' s machine when it's modulated, and continue to mix it with the egg yolk. Step 6: Stop the cook's machine and scrape the noodles off the leaves。
  • 3
    Step 7: Blend flour with powdered powder. Step 8: Add it to the egg tank after sifting. Step 9: Smuggle with a cook machine and still slow to prevent flour spilling。
  • 4
    Step 10: When all raw materials are modulated, the cooker ' s machine is stopped, the tablet is removed and the face of the leaf is shaved with a razor. Step 11: Prepare a fresh film for a bakery and put a nice face on it. Step 12: Then press the thinness of the hand to cool it down quickly and put it in the freezer for at least one hour. Better use the day before。
  • 5
    Step 13: Prepare the raw materials for lemon cream. Step 14: Cooking pots with lemonade, white sugar and eggs, with a small fire and with an egg to mix. Step 15: Add Joan。
  • 6
    Step 16: Can't cook. Let the raw materials in the pot be boiled down to greasy cream, and be careful not to make eggs condensed. Step 17: When boiled, add a little bit of butter to mix and then bring the temperature down to heat. Step 18: Disperse hand powder from the operating table, put Sabre on it with a stick and thin, and then pierce it with a punch or fork。
  • 7
    step 19: cut the bottom of the rectangle with a rectangle ring (11* width 3.5* height 3 cm). step 20: put the cut bottom on the grill and carefully put a rectangular ring on to avoid deformation while roasting. step 21: the stove warms 150 degrees for about 20 minutes, and when it's done, it's taken out of the ring to cool the bottom。
  • 8
    step 22: pour lemon cream in a bouquet with no bouquet. step 23: cut a thin potato chip and insert stainless steel ducts (1.5 * 10 cm in diameter) into the potato chip, with a seal on the bottom. step 24: squeeze the lemon cream into the side and put it in the freezer. the rest of the lemon cream is stored in the freezer。
  • 9
    Step 25: Prepare protein cream raw materials and baths. Step 26: Pour protein into the chef's egg tank. Step 27: Put the egg tank on the bath。
  • 10
    Step 28: Hit with an egg until the temperature rises to around 50 degrees. Step 29: The egg tank is then loaded onto the cook's machine, and the proteins appear to be snowing and the sugar is added. Step 30: Hit it at maximum turn speed until it's completely cooled。
  • 11
    step 31: a well-charged protein cream pours into a bouquet with a round or dent (self-selected) mouth (4-5 mm diameter). step 32: squeeze a piece of protein cream on each of the four corners of the grill. step 33: put a piece of grilled paper and stick four horns with protein cream so the roasted paper won't blow up。
  • 12
    step 34: squeeze round cone-shaped protein cream with a bouquet of flowers on the roast paper, with a perpendicular barter with a base diameter of 8-10 mm. step 35: creaming cream can also come out with a denty mouth. step 36: the stove is preheated to 100 degrees and placed in it for one hour。
  • 13
    Step 37: Boil it up and cool it out. Step 38: When lemon cream is frozen, it is removed from the freeze. Step 39: Put the pipe on your hands for a while。
  • 14
    Step 40: Use appropriate tools to stab lemon butter (e.g. chopsticks) from the end of the chip. Step 41: Put the lemon cream out of it in the freezer. Step 42: Squeeze a lemon cream on each side of the bottom with a bouquet。
  • 15
    Step 43: Put in the middle a frozen lemon butter column, before cutting off an excessively long section near the potato chip. Step 44: Strawberries cut in half on the creams on both sides of the sodium, and roasted protein cream. When the bottom is set, it's cold. Step 45: Pour water and sugar in the pot。
  • 16
    Step 46: Add a slightly hotter and thinned glucose, which is easy to operate. Step 47: Boil with medium fire and continue to boil to 150 degrees. Step 48: Add a knife to the chromosomal。
  • 17
    Step 49: Combination with a mixer bar. Step 50: At the same time, cook the same syrup. Step 51: Add a few drops of liquid pistol green and boiled to 150 degrees like red syrup. Cook it and get out of the fire. A little cooling makes the syrup slightly dense。
  • 18
    Step 52: Stuff caramel pistachio on toothpicks. Step 53: Pay attention to the need to hold on to pistachio, which requires two pistachio for each pistachio. Step 54: When the syrup gets thickened, the pistachio is glued to the syrup。
  • 19
    Step 55: Raise the toothpick vertically to allow the extra syrup to flow. Step 56: When the syrup does not flow, the sugar line is cut from the bottom with scissors. Step 57: Decompress the syrup and cool it carefully on the grill. This sugar line can be kept for 1-2 hours outside the refrigerator。
  • 20
    Step 58: Making green pistols in the same way. Step 59: If the syrup in the pot becomes too dense, it can be used again with a little heat. Step 60: Put a good pistachio line on the garb。
  • 21
    Step 61: Carefully stick to the lemon butter column. Step 62: Finally, a pistachio is scraped with a rub. This step should be completed at the last minute before the table。

    • Lemon strawberry Make Tips

    It's also a beautiful way to enjoy your own taste and share it with someone you like, like, sharing a lovely little love song for this wonderful spring

    Recipe Categories

    Recipe recommendation